Vegetable and Corn Chowder


1 tbs canola oil
1 red onion diced
1 red bell pepper, seeded and diced
3 cloves garlic, crushed
1 large potato, diced
2 tbs flour
2 and 1/2 cups milk
1 and 1/4 cups vegetable stock
1 (oz) broccoli florets
3 cups canned or frozen corn (drained if canned)
3/4 cup Colby cheese, grated
kosher salt and fresh cracked black pepper to taste
1 tbs cilantro, chopped, for garnish
  • Heat the oil in a large pan.
  • Add the onion, bell pepper, potato and garlic then saute over low heat, stirring frequently for 2 to 3 minutes.
  • Stir in the flour and cook, stirring for 30 seconds.
  • Gradually stir in the milk and the vegetable stock.
  • Add the broccoli and the corn and bring the mixture to a boil, stirring constantly, then lower the heat and simmer for about 20 minutes or until all the vegetables are tender.
  • Add 1/4 cup of the cheese and stir until it melts.
  • Season, then ladle the chowder into serving bowls.
  • Garnish with the remaining cheese and cilantro.




15 min


25 min


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